Egg Salad with Options

Place your eggs in the bottom of a pot and cover completely with water, at least one inch above the level of the eggs. Generously salt the water. Cover the pot and bring to a boil. Boil gently for 5 minutes, then turn off the heat, but do not uncover. Leave the eggs in the water for 10-15 minutes, then remove them to a bowl filled with ice water.

As soon as the eggs are cool enough to handle, peel and chop them. Place the chopped eggs in a bowl, then mix in the mayonnaise, mustard, salt, pepper, dill, and onion powder.

Here comes the fun part!!!!

To make the egg salad your own, or just to change things up a bit, mix in one or more of these add-ons:

For the mix-ins: Finely chopped green onion, crumbled bacon, pimentos, chopped red onion, chopped celery, shredded cheese, ranch dressing (I’ve even used a bit of the powder before in place of onion powder), and anything else you can think up! The 1/2 cup measurement is just a suggestion, I taste as I add and stop when the salad is how I like it.

Then, pick a bread: White sandwich bread, wheat sandwich bread, hamburger rolls, kaiser rolls, croissants, French or Italian bread, bagels, or your favorite bread.

And last, pick your garnishes: Romaine lettuce, baby spinach, sliced red onion, chopped avocado, sliced cheese, sliced tomato, sprinkle of paprika, or your other favorite garnishes.

We love this salad in many combinations, but my family’s favorite is this: Basic egg salad with bacon, green onion, and celery mixed in. Served on a whole wheat bagel with romaine lettuce, a sprinkle of paprika, and sliced avocado. Have fun creating your own egg salad sandwiches!